Beef and carrot bourguignon recipe
This French casserole is an all-time classic with beef cooked in red wine, rich stock, garlic and herbs for a one-pot dish that renders an amazing depth of flavour every time. All you have to do is combine the ingredients in a covered dish then wait until it's done.
See method- Serves 6
- 20 mins to prepare and 2 hours to cook
- 458 calories / serving
- Freezable
Ingredients
- 800g stewing beef, cut into 2” cubes
- 120g smoked streaky bacon, cut into 2” strips
- 3 tbsp olive oil
- 25g butter
- 2tbsp seasoned flour
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 bouquet garni
- 200ml beef stock
- 1 bottle of red wine
- 220g button mushrooms, sliced
- 4 carrots, peeled and cut into batons
- 4 beef tomatoes, de-skinned and quartered
- 6 small pearl onions, peeled and halved
- 1tbsp tomato purée
- sea salt
- freshly ground pepper
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Shop ingredientsEach serving contains
- Energy
- 1915kJ 458.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 17.5gProtein 36.7gFibre 5.7g
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- Pre-heat the oven to 150°C.
- Heat a pan on a moderate heat, half the olive oil and then saute thebaconwith the chopped onions until softened. Add the chopped garlic and saute for two minutes. Set aside on a plate.
- Add the rest of the oil to the pan and roll the beef cubes in the seasoned flour then sauté until sealed. Set aside.
- Add the butter and saute the pearl onions, tomatoescarrotsand mushrooms until softened. Put the beef into a covered casserole dish with the garlic and chopped onion mixture, cover with the wine and stock, add the tomato puree and bouquet garni and place in the oven for one hour.
- Add the pearl onions, carrots, mushrooms and bacon and cook for a further 45 minutes. Check seasoning, remove the bouquet garni and serve.
- See more French recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
